How to make Pandan Chiffon cake
Pandan Chiffon cake

How to make Pandan Chiffon cake

Pandan cake is a light, fluffy, green-coloured sponge cake, a well-known dessert in the regions of Southern Asia. It is also known as pandan chiffon. Its origins are from Malaysia and Indonesia with Dutch influences.

The essence of the cake is its flavour from the pandan leaves. The pandan leaf juice is highly aromatic and is green in colour. While baking the cake will turn green due to the strong colour of the leaf extract.  It is similar to the buko pandan cake of the Philippines but differs in that it does not use coconut. The pandan chiffon cake is more fluffy, pillowy and soft in texture.

The Pandan Cake is a go-to dessert for Singaporeans. The pandan chiffon cake is highly popular among Singaporeans and was recently titled by CNN as the ‘National Cake of Singapore’.

Level: Easy

Time: 1 hour 20mins

Yield: 8

Pandan Chiffon cake Recipe:


15 pandan leaves

150 ml water

70 gr cake flour

½ tsp baking powder 

¼ tsp salt

45 ml pandan juice omit if using pandan essence

3 egg yolks (room temperature)

60 gr granulated sugar

20 gr cooking oil

35ml coconut milk

¼ tsp cream of tartar or use 1/2 tsp of lemon juice or vinegar

3 egg whites (room temperature)


Pandan Chiffon cake
Pandan Chiffon cake


To cook a delicious Pandan Chiffon cake follow the recipe below.

  • Take a 18cm or 7 inch non-stick tube pan so that the cakecling to the sides of the tube pan to rise tall. Do not use non-stick.
  • Make sure eggs, pandan juice, and coconut milk are at room temperature.

Preparing Pandan Juice

  • Cut the pandan leaves into little pieces to extract the juice out from the leaves. Put in a blender and add water and blend for a minute until it becomes paste-like.
  • Strainer the paste in a cloth to squeeze the juice out. Measure out the amount of pandan juice you need.

Making the batter

  • Preheat your oven to 330 F (165 C). Place the oven rack 3rd from the top
  • Place the oven rack 3rd from the top.
  • Place the egg whites in a clean mixing bowl. Use a whisking stand or electronic tool for whisking.
  • Separate the egg yolks from the white. In a separate bowl, whisk the egg yolks, 10 grams sugar and cooking oil, then add coconut milk and pandan essence. Sift in the cake flour, baking powder (if using), and salt into the batter, there should not be lumps. Whisk to mix into a smooth batter. Set aside

Whipping Meringue and folding into batter

  • Beat the egg whites on medium speed until frothy, add cream of tartar or vinegar and whip until it turns whitish and air bubbles are fine. Gradually add the 50 grams sugar while beating, in 3 batches.
  • Stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar is left on the side of the bowl. Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating
  • NOTE: If you beat until the meringue clumps on the whisk in one large lump, you know you’ve gone too far beating the meringue. You will have to start over when you overbeat the meringue otherwise your cake will deflate later
  • Gently fold 1/3 of the meringue into the thick batter. Using a whisk, fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue too. For the last 1/3 of the meringue, use a rubber spatula to ensure you get all the batter at the bottom of the bowl mixed in as well. Fold over motion to fold gently but quickly.
  • NOTE: Make sure you don’t see any more white meringue. The mixture should be fluffy.
  • Pour the batter into an ungreased chiffon cake pan. Gently drop the cake pan from about 10 cm height on the counter 2-3 times to flatten it.

Baking the dough

  • Pop into the oven and let it bake at 330 F for 40-45 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake. Then lower the heat to 300 F (150 C) and bake for another 5-10 minutes
  • Please note that the baking time is just for reference. The time will depend upon how oven faster or slower your oven is
Pandan Chiffon cake
Pandan Chiffon cake
  • It’s “safer” to overbake chiffon cake than underbaking. Underbaking tends to cause the cake to collapse.
  • To check if the cake is baked, insert a skewer inside the cake and no crumbs stick to it or very minimal crumbs, then we can say that the cake is cooked through. You can also touch the top and if it springs back, it’s a good sign that it’s cooked through.
  • Don’t be upset if your cake has some cracks on top since it will become the bottom of your cake.

Cool down of the dough

Pandan Chiffon cake
Pandan Chiffon cake
  • Once out of the oven, to prevent shrinking of the cake, drop the cake pan from about 10-12 cm height on the counter several times.
  • Then carefully turn the pan upside down immediately. Don’t remove it from the pan if it’s still warm. It takes about one to two hours to cool down completely
  • Once it’s cool down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Lightly push the base to lift the cake out. There you have it !!! 🙂
  • Enjoy your soft, fluffly and delicious cake.

Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.

To explore more cuisines, try out our new Paneer Tikka Masala – a famous Indian curry that is usually paired with roti or naan. It is flavourful and tasty with a mix of rich spices. 

Leave a Reply